15 Oct Spanakopita (Greek Spinach Pie)
The very best traditional Greek spanakopita. A versatile and delicious dish suitable for every time of the day, as a main dish, starter or mid-day snack! This is a very easy to follow authentic spanakopita recipe for you to recreate this traditional vegetarian delight from scratch.
Spanakopita (Greek spinach pie) is one of the most popular Greek dishes, that is known and loved around the world.
To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a herby spinach-feta mixture and then wrapped or layered in phyllo (filo) pastry, brushed with melted butter or olive oil and baked until golden and crispy perfection.. Simply delicious!
Ingredients
- 2.2 lb spinach, washed and strained
- 2 large leeks (only the tender part)
- 1 bunch green onions with leaves
- 1 bunch fresh dill, chopped
- 2 bunches Mediterranean greens (Optional)
- 1 bunch fresh spearmint
- 1 cup feta cheese, crumbled
- 2 tbsp. salt, freshly ground pepper
- ½ cup extra-virgin olive oil
- TRADITIONAL PHYLLO
- 1.6 lb all-purpose flour
- ½ cup extra virgin olive oil
- 2 tbsp. vinegar
- 1 ½ cups of lukewarm water (approximately)
- 1 flat tsp. salt
- ¾ cup extra-virgin olive oil to grease the phyllo
- Some spare Flour for the phyllo kneading
Method
- Wash and strain the spinach.
- Chop into a large bowl with the leeks and green onions, and sprinkle with salt.
- Mix and leave for 15-20 minutes to release juices.
- Squeeze out as much liquid as possible and transfer to a bowl.
- The filling will reduce by about half.
- Add the olive oil, feta cheese, herbs, and pepper.
- Grease a pie dish, place three sheets of pastry in the dish one by one, slightly crumpled, drizzling each sheet with olive oil.
- Add the filling in a thin layer. Cover with the remaining sheets of crumpled phyllo, again greasing each one. Turn the edges in. Trace out the pieces, drizzle with a few drops of water and pour the remaining olive oil.
- Bake on the bottom rack for 1 hour at 360°F fanless, until golden brown on top and underneath, the phyllo will have a crispy texture.
- Let the pie cool, this is mandatory as it needs some time to absorb all of its liquid.
TRADITIONAL CRISPY PASTRY
- Sift the flour into a bowl or a mixer.
- Mix in the vinegar, salt and olive oil, and begin kneading as you add the water a little at a time.
- The dough is ready when it is supple and no longer sticky.
- Cover and leave to stand for at least 30 minutes.
- Divide the dough into six pieces, and roll out into thin sheets on a flour-dusted surface (keep dusting with flour as required).
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